Ingredients
2
tbsp sesame seeds (til)
2 tsp ghee
3 tbsp broken cashewnuts (kaju)
1/2 cup freshly grated coconut
2 tsp Eastern coconut oil
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
1 tsp urad dal (split black lentils)
1 tsp chana dal (split Bengal gram)
1 whole dry kashmiri red chilli, broken into pieces
7 to 8 curry leaves (kadi patta)
1/2 tsp asafoetida (hing)
2 tsp finely chopped green chillies
2 1/2 cups cooked rice (chawal)
Salt to taste
2 tsp ghee
3 tbsp broken cashewnuts (kaju)
1/2 cup freshly grated coconut
2 tsp Eastern coconut oil
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
1 tsp urad dal (split black lentils)
1 tsp chana dal (split Bengal gram)
1 whole dry kashmiri red chilli, broken into pieces
7 to 8 curry leaves (kadi patta)
1/2 tsp asafoetida (hing)
2 tsp finely chopped green chillies
2 1/2 cups cooked rice (chawal)
Salt to taste
Method
1.
Heat a small pan,
add the sesame seeds and dry roast on a slow flame for 3 to 4 minutes, while
stirring continuously.
2.
When cool, blend
in a mixer to a coarse powder and keep aside.
3.
Heat the ghee in
the kadhai, add the cashewnuts and sauté on a medium flame till they turn
golden brown in colour, while stirring continuously. Remove and keep aside.
4.
Heat the ghee in
the kadhai, add the cashewnuts and saute on a medium flame till they turn
golden brown in colour,while stirirng continously. Remove and keep aside.
5.
Heat the oil to
the same kadhai and add the mustard seeds.
6.
When the mustard
seeds crackle, add the cumin seeds ,urad dal, chana dal, red chillies,curry
leaves and asafoetida and saute on a medium flame for 2 to 3 minutes,while
stirring continously.
7.
Add the sesame
seeds powder, green chillies, rice, sautéed coconut and salt and mix well.
Serve hot garnished with the cashewnuts.
